O. Benjamin

TL;DR: In this paper, the authors discuss the sensory characteristics, such as flavor and texture, of edible insects and insect-based foods, their contribution to consumers' attitudes toward edible insects, and approaches to alter the quality of sensory attributes, from insect farming and processing to novel product formulation and taste education.

TL;DR: Results showed that S. gregaria and A. mellifera have a potential for future applications for food, feed, or insect-based dietary supplements and protein-enriched fractions obtained from honey bee brood showed significantly higher protein heat coagulation than grasshopper and whey proteins.

TL;DR: In this paper, multilayer oil-in-water (M-O/W) emulsions were compared to primary oil-inswater (P-O-W) as carriers for volatile organic compounds (VOCs) under various environmental conditions (pH and salt).

TL;DR: According to the results, GP may serve as a supplement bread up to 100 g/kg without alterations in sensorial aspects, and may be a possible sustainable and nutritional solution for this problem.

TL;DR: The potential application of legume proteins as alternative emulsifiers to milk proteins in emulsion products is demonstrated, and the relatively lower stability of lupin emulsions was significantly correlated with the low protein surface hydrophobicity and IT of the emulsion.